Chorizo Jalapeño Poppers
An ode to one of my favorite cuisines - Tex Mex - with a little upgrade in the form of chorizo and more cheese.
Even though I just finished an embarrassingly large chunk of pot roast (that was delicious), I could probably still eat another one of these biscuits from last weekend.
Every single flake tastes like butter, and breaks apart so easily. I love breakfast foods of all kinds, but I think biscuits will always be near the top.
For this recipe, we used Alton Brown’s recipe for southern biscuits. The recipe was in one of my favorite Good Eats episodes ever – the one where his Grandma, “Ma Mae,” makes biscuits with him. He makes his recipe, and she makes hers while wearing a ruffly white apron, and I’m pretty sure they decide hers are best in the end. All the while, Ma Mae looks at him with a mix of exasperation, skepticism and love. It is clear that she has no need for recipes or process. Regarding buttermilk: “I never measure it. I just put in what I think is good and stir it until it’s dough.”
They both agree that a really wet dough is best for these biscuits. My experience matched that.
Here’s what you need:
Preheat the oven to 450 degrees and combine all of your dry ingredients in one bowl. Then cut in your fats – your butter and shortening – until the mixture looks mealy. You can use your fingers, a fork or a pastry cutter. I prefer the pastry cutter.
Then mix in your buttermilk/milk and vinegar mixture. The dough will be very, very light and wet. Gently move it to a well-floured surface and roll it out verrry gently. Try to work with it as little as possible. Then cut out your biscuits into circles and place them on your pan. It’s OK if they touch – AB actually recommends that you place them “shoulder to shoulder” so they can use each other’s support to rise higher. Wish I had remembered that when I put these on the tray!
Bake for 15-20 minutes.
Then get your jam out. Or butter. I prefer to do several of each. Why limit yourself?